Can you believe it's almost Easter again?... I just love the Easter season, it always cheers me up! Don't you feel the same way?! However, while planning this post, my mind went into a dilemma trying to decide between savory and sweet. I've got many favorites but something sweet seems the best option. So here it is my last minute ''Easter Nest Sweet Cake with Sour Cream + Royal Icing and Pistachios''.
I'm sure many of you have already planned some wonderful + delicious sweet treats and mouth-watering meals for this Easter, no?! I would love to hear what is your favorite Easter Cake, sweet treat or savory dish!!!
I'm sure many of you have already planned some wonderful + delicious sweet treats and mouth-watering meals for this Easter, no?! I would love to hear what is your favorite Easter Cake, sweet treat or savory dish!!!
Happy Easter!
And a big THANK YOU to all of you, my awesome readers, for all your great support, comments, emails, friendship and love throughout every post. You are the ones that make this blog prettier every day. Much appreciated!
EASTER NEST SWEET CAKE with SOUR CREAM + ROYAL ICING and PISTACHIOS
This cake is very easy to make and it tastes wonderful too. It can be made the day before serving and it's simple to decorate too!
> To make this cake Refined sugar-free substitute the brown sugar with honey or agave if you're a vegan.
> To make this cake Refined sugar-free substitute the brown sugar with honey or agave if you're a vegan.
For the Cake:
1 1/2 C. All-purpose flour / Plain flour
110 g / 4 oz. Unsalted butter *at room temperature
2 Large eggs
2/3 C. Soft brown sugar
1 1/4 tsp. Baking powder
1/2 C. Sour Cream
Icing + Decor:
Icing + Decor:
Royal Icing- *recipe below
Un-shelled Pistachios,chopped (optional)
Flowers and Eggs to decorate the cake
Preparation:
> Preheat oven to 190 C/ 375 F. And Lightly grease a ring cake pan.Set aside.
> In a medium bowl--and using an electric mixer-- beat sugar, eggs and butter until creamy.
Add sour cream and flour and mix for a couple of minutes.Pour mixture into cake pan. And bake for 20 minutes or until golden brown and cooked through when tested with a skewer.
> Let cool on a wire rack for about 10 minutes. Then pour the royal icing/glaze onto the cake, pistachios and decorate as desired.
Making the Royal Icing:
1 Medium Egg White
¾ C. Icing Sugar/ confectioner’s sugar
1 tsp. Lemon juice
1 Medium Egg White
¾ C. Icing Sugar/ confectioner’s sugar
1 tsp. Lemon juice
Few drops of green food coloring
Preparation:
Using a standard mixer, beat egg white until soft stiff peaks is form. Add lemon juice and sugar and food coloring. Beat for a couple of seconds more. Use as soon as it is made.
Preparation:
Using a standard mixer, beat egg white until soft stiff peaks is form. Add lemon juice and sugar and food coloring. Beat for a couple of seconds more. Use as soon as it is made.